Vishukkatta: The soft, sliceable classic of a Vishu morning

In many homes across Thrissur and Ernakulam, Vishu morning begins not just with the Kani, but with a dish that is soft, rich and creamy – Vishukkatta.

Made with rice and coconut milk, and gently flavoured with cumin and cardamom, Vishukkatta is cooked slowly until it thickens into a smooth, cohesive mass. Once set, it is cut into neat pieces and served warm, most often with a simple jaggery syrup on the side. The contrast works effortlessly, the mildness of the katta balanced by the deep sweetness of melted jaggery.

Ingredients
1 cup thin coconut milk (second extract)

1 cup raw rice, soaked for 30 minutes

1 cup thick coconut milk (first extract)

3–4 tsp sugar

1 tsp cumin powder
4 cardamom pods, crushed
¼ tsp salt

1 tbsp ghee
For jaggery syrup:
½ cup water
200 gm jaggery
2 cardamom pods

Preparation

Start by heating the thin coconut milk in a pot. Add the soaked rice and cook it covered, allowing the grains to soften slowly as they absorb the coconut milk.

When the rice is nearly cooked, pour in the thick coconut milk. Add sugar, cumin powder, crushed cardamom and salt. Continue to cook on low heat, stirring gently until the mixture thickens and comes together.

Transfer the hot mixture into a greased dish and flatten the surface. Spread a light layer of ghee on top. Let it cool and set before cutting into pieces.

To prepare the jaggery syrup, bring water to a boil and add jaggery. Once it melts, add cardamom and let it simmer until slightly thickened. Strain the syrup for a smooth finish.

Serve the Vishukkatta pieces warm, dipped in the jaggery syrup.